Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This roasted sweet potato salad is a nice seasonal twist on the traditional potato salad served during summer months. Though the sweet potatoes are already nutrient-rich, the bed of spinach makes this recipe even healthier.

Ann McInerney, Bethesda, Maryland
Recipe by Southern Living October 2006

Gallery

Credit: Beth Dreiling; Styling: Cari South

Recipe Summary test

prep:
30 mins
cook:
45 mins
total:
75 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel sweet potatoes, and cut into 1-inch cubes. Cut onions into quarters, and cut each quarter in half.

    Advertisement
  • Toss together sweet potatoes, onions, crushed garlic, and 2 Tbsp. olive oil; place on a lightly greased aluminum foil-lined 15- x 11-inch jelly-roll pan. Sprinkle evenly with salt and pepper.

  • Bake, stirring occasionally, at 400° for 45 minutes or until tender and lightly brown. Serve over spinach, and drizzle with Warm Bacon Dressing. Garnish, if desired.

Advertisement